MACADAMIA CRUSTED TILAPIA WITH WHITE CHOCOLATE BEURRE BLANC
Steps:
- Preheat oven to 350 degrees F.
- Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes. Top with White Chocolate Beurre Blanc and serve.
- Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper.
MACADAMIA CRUSTED TILAPIA
A refreshing pineapple salsa complements these crispy golden fillets. The colorful entree will make an impression with guests. I like to garnish each fillet with whole macadamia nuts. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/2 cups salsa).
Number Of Ingredients 15
Steps:
- In a shallow bowl, whisk eggs and cayenne. Place flour and macadamia nuts in separate shallow bowls. Coat tilapia with flour, then dip in egg mixture and coat with nuts., Place on a greased baking sheet; drizzle with butter. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small serving bowl, combine the pineapple, red pepper, onions, sugar, jalapeno, lime juice and ginger; sprinkle with cilantro. Serve with fish.
Nutrition Facts : Calories 681 calories, Fat 51g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 6g fiber), Protein 19g protein.
MACADAMIA CRUSTED TILAPIA WITH WHITE CHOCOLATE BEURRE BLANC
From "The Next Food Network Star" courtesy of Kelsey Nixon. This dish is being served at the Red Lobster restaurants. Looks simple to make with ingredients I have all of the time (except macadamia nuts)
Provided by KelBel
Categories Tilapia
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl.
- Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely.
- Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes.
- White Chocolate Beurre Blanc:.
- Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper
- Top with fish with White Chocolate Beurre Blanc and serve.
Nutrition Facts : Calories 1059.6, Fat 89.1, SaturatedFat 25.1, Cholesterol 210.4, Sodium 148.8, Carbohydrate 25.2, Fiber 6.6, Sugar 7.1, Protein 44.6
TILAPIA... WHITE CHOCOLATE MACADAMIA CRUSTED TILAPIA
Although not normally a fish fan, a friend decided to try this Red Lobster menu item last year after reading its description. As it turns out this dish won a Food Network Challange which is why it was being showcased. After being tempted by the description of white chocolate, toasted macadmia nuts and coconut, and a smooth sweet sauce, it was a must try. Needless to say it was a huge hit and after trying it myself I am a true believer too. If you want a great fish dish that is as captivating and delightness as a great dessert too... this is the recipe for you.
Provided by Timothy H.
Categories Tilapia
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1, FOR MACADAMIA CRUST: Mix all of first 4 crust ingredients well.
- 2. Spread crust out on to a baking sheet.
- 3. Bake in a 300°F oven for approximately 15 minutes or until golden brown, stirring occasionally.
- 4. FOR WHITE CHOCOLATE SAUCE: In a small non-reactive sauce pan add the shallot, wine and lemon juice. Bring to a boil and reduce heat. Simmer until liquid has reduced by 2/3.
- 5. In another saucepan add the heavy cream. Bring to a simmer and reduce by 1/3.
- 6, While liquids are reducing, cut the butter into small pieces.
- 7. Once liquids are reduced, remove from heat and strain the shallot lemon mixture and add it to the heavy cream.
- 8.Keeping the pan warm, slowly add 2-3 pieces of the butter to the lemon cream mixture while continually whisking. Continue to whisk while adding remaining butter.
- 9. Next whisk in the white chocolate until fully incorporated.
- 10. TILAPIA PREP: Spray a baking dish with non stick spray.
- 11. Place 4 tilapia fillets flesh side up.
- 12. Season filets with sea salt, pepper and paprika.
- 13. Brush Coconut Milk or Coco Lopez over the top of each fish filet.
- 14. Bake the prepared fish in a 350°F oven for approximately 10-15 minutes or until fish reaches 150°F internally.
- 15. PRESENTATION: Portion the chocolate sauce onto 4 plates.
- 16. Place the cooked fish on top of the chocolate sauce.
- 17. Top each filet with the macadamia topping. Enjoy!
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- In a food processor, pulse the macadamia nuts until fine but slightly coarse. In a small bowl, combine macadamia nuts, panko crumbs, chili powder, cayenne pepper, paprika, salt and pepper. In another bowl, whisk the egg and set aside.
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